优质带骨肋眼牛排
American steakhouse quality, selected for marbling, tenderness, and flavor.
独特品质：这款经美国农业部认证的优质带骨肋眼牛排富含丰富的大理石花纹和鲜美的风味，是胃口大开的牛肉爱好者的理想选择。它也被亲切地称为牛仔牛排，因为牛仔们在狼吞虎咽地吃这块特大块肉时，通常会抓住法式骨头作为把手。由于骨头的额外风味和精美的外观，这种牛排非常适合任何特殊场合。
我们的带骨肋眼牛排 100% 纯天然，不含任何防腐剂、激素或其他有害益生菌，而这些您通常在杂货店里可以找到。我们的天然牛是放牧饲养的，以草和谷物为食，形成了理想的脂肪大理石花纹。我们以美味、天然和人道饲养的牛而自豪。我们的优质牛肉产品中不添加任何增强剂、抗生素或激素
产品背后：上等带骨肋眼牛排是从肋骨之间切下的，以牛排上厚厚的大理石花纹而闻名。大理石花纹在烹饪过程中慢慢融化，让您享受到丰富多汁的牛排！
主要特征
食用建议：用大火煎制肋眼牛排效果最佳。在烹制前让牛肉接近室温。若要达到五分熟，可用盐和胡椒调味，然后用铸铁煎锅或烤架煎制，直至牛肉内部温度达到 125ºF 至 130ºF。
重量：1 - 16 盎司份量
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
我们的带骨肋眼牛排 100% 纯天然，不含任何防腐剂、激素或其他有害益生菌，而这些您通常在杂货店里可以找到。我们的天然牛是放牧饲养的，以草和谷物为食，形成了理想的脂肪大理石花纹。我们以美味、天然和人道饲养的牛为荣。我们的优质牛肉产品中不添加任何增强剂、抗生素或激素
产品背后：上等带骨肋眼牛排是从肋骨之间切下的，以牛排上厚厚的大理石花纹而闻名。大理石花纹在烹饪过程中慢慢融化，让您享受到丰富多汁的牛排！
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
重量：1 - 16 盎司份量
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
The classic Prime cowboy steak
Bone-in ribeye preserves the richness of the ribeye while adding a steakhouse presentation and a slightly more robust cooking experience.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.